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Patent Searching and Data


Matches 851 - 900 out of 10,130

Document Document Title
WO/2008/040679A1
The invention relates to an edible wafer in sheet form having inclusions therein of a different edible material in particulate form, the distribution of the inclusions being substantially uniform as determined by the variance of the norm...  
WO/2008/037050A1
A method and system for preparing naan bread is provided. A conveyor oven is used to bake flattened and pre-shaped naan bread loaves. The conveyor oven uses high temperature gas heat to bake the naan, imparting traditional characteristic...  
WO/2008/037544A4
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A3
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/037544A2
The invention relates to a kneadable and mouldable baking mixture, wherein the sugar part corresponds to up to 32 wt. %, the flour part corresponds to between 10 and 50 wt. %, the starch part corresponds to between 0 and 20 wt. %, the wa...  
WO/2008/035313A2
Edible substrates printed with flavors, aroma, seasonings, and images. The edible substrates can be printed with two or more distinct flavors and in different colors so that they are visible to the consumer. Preferably each distinct flav...  
WO/2008/035313A3
Edible substrates printed with flavors, aroma, seasonings, and images. The edible substrates can be printed with two or more distinct flavors and in different colors so that they are visible to the consumer. Preferably each distinct flav...  
WO/2008/036646A1
Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protei...  
WO/2008/036284A3
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/036284A2
A substantially planar food product comprises a farinaceous exterior with a filling interior. The substantially planar food has a farinaceous first surface and second surface with a filling formed therebetween. The edges can be sealed an...  
WO/2008/031972A1
The invention relates to a filling consisting of a continuous aqueous phase, wherein said filling has a water activity (Aw) of 0.5 to 0.93 and a fat content of less than 25% by weight relative to the total weight of the filling, and comp...  
WO/2008/033896A1
A taco shell (200) having a longitudinal axis is disclosed. The taco shell includes a pair of sidewalls (202 and 204) and a bottom wall (206). Each sidewall is non-planar in shape. The bottom wall extends between and spaces apart the sid...  
WO/2008/033942A3
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/033942A2
The present invention provides a shortening composition free of trans fatty acids and comprises at least one partially acetylated monoglyceride, at least one fully acetylated monoglyceride, at least one mixed mono diglyceride, and at lea...  
WO/2008/031970A1
The invention relates to a food composition consisting of a continuous aqueous phase, wherein said food composition has a water activity (Aw) of 0.3 to 0.99 and a fat content of less than 15% by weight relative to the total weight of the...  
WO/2008/029672A1
Disclosed is a plastic water-in-oil emulsion which has excellent physical properties suitable for a layered wheat flour puffed food such as a pie, a croissant and a danish pastry, and which contains substantially no trans acid. Specifica...  
WO/2008/028112A2
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/026370A1
It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main...  
WO/2008/028112A3
The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided a...  
WO/2008/025674A1
The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake prop...  
WO/2008/023269A2
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/023269A3
A dough is described. The dough has a high percentage of rye flour, as well as gluten and optionally a gluten strengthener and/or an encapsulated acidifier. The use of emulsifiers in the preparation of rye flour doughs is also described.  
WO/2008/024907A2
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...  
WO/2008/024907A3
Disclosed is process for formation of a baked fruit filled bar comprising omega-3 fatty acids and a carrier oil wherein the bar is stable for over 12 weeks at 85° F 50% relative humidity with no development of a fishy taste or aroma ove...  
WO/2008/022092A2
The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final pro...  
WO/2008/019865A1
The present invention describes an aqueous foam comprising water, at least one polysaccharide and food-grade, interf acially active particles. The present invention also describes an indulgent shelf -stable foamed food product comprising...  
WO/2008/018983A2
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...  
WO/2008/018983A3
A method of preparing pizza includes providing an at least partially baked crust with at least one topping. The crust and at least one topping are wrapped or covered with an impermeable cover and heated to a holding temperature above amb...  
WO/2007/147565A1
An edible packaging comprises at least a mechanically comparatively stable outer cone and a mechanically comparatively stable inner cone, a space that is at least partially filled with an edible filling material being formed between said...  
WO/2007/144132A2
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/144132A3
A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20 % SSS, 5 to less than 20 % SUS, 5 to less than 25 % SSU, 10 to 39 % SU2 and at least 20 % U3, wherein S is a saturated fatt...  
WO/2007/141222A1
The invention relates to method for preparing a chocolate composition comprising at least 10% cocoa butter, said method comprising the steps of : (a) Preparing a chocolate mixture comprising at least 10% cocoa butter by admixing a chocol...  
WO/2007/138790A1
It is intended to provide a stick-type cake in a straight shape and a process for producing the same. A process for producing a stick-type cake from a string-type dough (10), which contains a cereal flour as the main component and has a ...  
WO/2007/139563A3
A highly refined cellulose material is a composition of matter is used as an ingredient in the preparation of non-leavened or leavened crusted product that is prepared by baking, frying, broiling or other heated-prepared flour or grain b...  
WO/2007/138406A1
Described is a bakery product (10) comprising an outside layer (12) based on flour and an inside layer (14) of filling also based on flour.  
WO/2007/137578A1
The invention discloses a mixture and a method of preparing gluten-free bread, enabling an easy, rapid and inexpensive procedure in order to obtain wholesome and nourishing gluten-free bread. Five necessary ingredients are combined to pr...  
WO/2007/138620A1
It is disclosed a foodstuff, in particular a pizza cone, in which a hollow structure (2) open at the top has a cone-shaped configuration and is designed to internally hold a suitable stuffing. The structure (2) is made of a flour-based d...  
WO/2007/136304A3
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products. The inventive method for producing rusk products is based on using yeast-leavened bread and consi...  
WO/2007/136891A3
Whole grain baked products and mixes having milled whole grain durum wheat are provided. Whole grain durum baked products and mixes utilize milled whole grain durum flour having a generally white-like color wherein durum particulate matt...  
WO/2007/137106A3
A recombined whole grain flour for use in preparing whole grain products such that whole grain particulates provide minimal visual impact to the whole grain product. By selectively controlling the particle size of the milled bran and ger...  
WO/2007/136304A2
The invention relates to the food industry and catering trade, in particular to producing flour confectionery, in particular rusk products. The inventive method for producing rusk products is based on using yeast-leavened bread and consi...  
WO2007060549B1
A method for preparing gluten- free dough comprising the step of foaming egg white, wherein the foaming is carried out in the absence of egg yolk, oil, fat and detergent in a receptacle comprising a material capable of forming a complex ...  
WO/2007/137016A3
A beverage bottle closure includes a cap, a cover, and a confection. The cap attaches to a beverage bottle and has a nub extending therefrom. The confection is molded onto at least a portion of the nub or stem member of the cap. The conf...  
WO/2007/130983A2
An edible substrate treated with an edible substrate enhancer and printed with an image. Methods for treating edible substrates with an edible substrate enhancer, and for printing an image onto the treated edible substrate are provided.  
WO/2007/124236A2
A frozen microwaveable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without "slack time," producing a baked bread product that is acceptable to consumers. Som...  
WO/2007/124427A3
A crisp that includes a resistant starch and a puffing agent, where the crisp has a total dietary fiber content of at least 10% by weight, as well as food products that include the crisp in combination with a base food.  
WO/2007/124427A2
A crisp that includes a resistant starch and a puffing agent, where the crisp has a total dietary fiber content of at least 10% by weight, as well as food products that include the crisp in combination with a base food.  
WO/2007/121217A2
A pizza includes a dough member and at least one topping disposed on the dough member. The dough member defines a substantially flattened shape and includes a central portion and a border portion. The central portion defines a perimeter....  
WO2006059892A8
The invention relates to a method for the production of non-fried snacks and to the product thus obtained, the main ingredients of which comprise: pregelatinised rice flour and corn flour, salt, sodium bicarbonate, fibre and, optionally,...  
WO/2007/121122A2
With the process for producing rice-based expandable pellets, an intermediary product is manufactured that is capable of being stored for up to about six months. These pellets can be later expanded into a food product, particularly a ric...  

Matches 851 - 900 out of 10,130